1. Separate the egg white and egg yolk first.
2. Add 20 grams of white sugar to the egg yolk and mix with a whisk. The color of the egg yolk becomes lighter and thicker. Divide the corn oil into the egg yolk in three times and beat. Add yogurt and stir gently.
3. Sift in cake flour and baking powder.
4. Use a rubber spatula to mix evenly without dry powder particles to form an egg yolk batter.
5. Wash the egg yolk on the whisk. Use an electric whisk to stir to the coarse bubble state; add sugar in three times. Add 1/3 of the caster sugar.
6. Whip the egg whites to a dry foaming state; when you feel resistance to the beater, lift the small straight corners.
7. Put one-third of the egg whites into the egg yolk bowl and stir evenly from the bottom up. Pour all in the egg white batter, quickly cut and mix into cake batter.
8. Pour the cake batter into the 8-inch chimney cake mold, shake the mold a few times on the table, and shake out large bubbles.
9. First preheat the upper and lower fire middle layers of the oven, 140 degrees, 50 minutes! My oven is ACA’s cake automatic mode which is very convenient.
Tips:1. Pour the cake batter into the mold, shake the mold on the table a few times, and shake out large bubbles.
2. Adding sugar in three times can make the egg whites be beaten faster and better.
3. The temperature of the oven is best adjusted according to the temperature of your own oven.
